Baking Improvers

Enzymes play an essential role in modern baking technology and have done so for many years. Enzymes are key technology products in many baking improver formulations. Enzymes used as processing aids in baking are the key differentiation factor for baking improver manufacturers and a great source of product innovations.

Our enzymes can help baking improver formulators in various ways: process optimization, better dough handling, narrower process control, increased process speeds, cost-effective flour standardization and reducing the cost of currently used ingredients or additives.

Machinability and Volume

Our special xylanases convert the insoluble hemicelluloses in dough into soluble ones during the initial stages of the baking process prior to baking. These soluble hemicelluloses have a major influence on the gas retention capacity of wheat dough by promoting the formation of a gluten network and stabilizing the gluten structure. AB Enzymes’ expertise helps characterize and further develop these enzymes on a continuous basis.

Dough Fermentation

Amylases, the classical baking enzymes, hydrolyze starch and create dextrins and sugars, which improve the yeast fermentation process in the dough and thus may improve dough processing, baking volume as well as crust browning. Select amylases in synergistic effect with xylanases produce stable, fluffy dough and voluminous loaves of bread with a soft and elastic crumb. As all-around enzymes, they can be utilized with the most varied baking methods and flour grades worldwide.

Dough Stability

When weak flour (low protein content) is used or general dough stabilization is desired for technological purposes, AB Enzymes’ special dough-strengthening enzymes stabilize the dough’s protein matrix to the desired degree either by very specifically cross linking the gluten network with covalent molecular bonds to achieve a very stable dough and fermentation tolerance, or by increasing the oxidation of disulfide groups in the dough’s protein network.

Dough Relaxation

When strong flour (high protein content) is used or general dough relaxation is desired for technological purposes, AB Enzymes’ special proteases relax the doughs to the desired degree either by very specifically attacking the gluten network to achieve a very gentle and controllable degree of relaxation without the risk of destroying the protein network and losing its gas-holding capacity, or by broadly attacking the gluten network to lead to a strong relaxation effect.

Crumb Softness & Texture

One of the main requirements for the industrial production of packaged bread is improved softness in both appearance and taste in order to meet consumer expectations. Consumers want bread that still looks, tastes, and smells freshly baked, even after a certain period of storage.

Emulsifier-Free Improvers

Extensive effort has been put into finding technically convincing alternatives for the use of common emulsifiers such as DATEM, CSL/SSL and GMS. This is now possible with the help of baking enzymes such as transglutaminase or very specific lipases. AB Enzymes has filed a patent for the use of transglutaminase in baking applications. This enzyme cross-links the gluten proteins and improves the consistency and stability of the dough.

High-fiber and Rye Breads

With consumers becoming increasingly health conscious, high-fiber and rye breads have become more popular. AB Enzymes has solutions that assist manufacturers in producing products to meet this market trend. High proportions of fibers like bran or rye interfere with the balanced ratio of starch, gluten and pentosans in the dough, and reduce the baking capacity. For this purpose, vital wheat gluten is often added to formulations for these types of bread.